Process into smooth paste while drizzling olive oil. Read the tip 2 for the amount of olive oil. Set aside. You will not need all the pesto for this recipe but it has a decent shelf life.
Note: I think it would keep well in a fridge for about 3 weeks. Store it in an air tight container and drizzle some olive oil on top of the pesto to prevent discoloration. In that case you can also use the full 1/2 cup olive oil (instead of just 1/4 cup - refer tip 2). I think it would keep even longer if frozen. Personally I have never stored it for more than 10 days by which times I use it all up.
hey i made it nd it turned out wonderful
just wanted to know if u use fresh parmesan or bottled
I use fresh vegetarian parm that i grate myself :) --DK
Hi Kavitha, I dunno about the cheese, havent tasted it - hence have no idea. But there is no harm adapting a recipe to make it your own - is there? Experimenting, in my opinion, is what makes cooking all the more interesting :) --DK
YOU said it....Indeed! --DK
You are a proactive thinker! Smart assumption :) :) --DK
Your fear is justified. I dunno of a pesto with cooked spinach. But I think you can cook spinach to make a thick puree (with little salt) and prepare the basil pesto. While layering, you can mix the spinach and pesto along with cheese. It might work. Just make sure not to overcook the spinach cos it will lose its color. A light blanch until it starts wilting and puree should be enough....If u try it, lemme know. Will add that variation to my "Tips" section for others with the same issue --DK
I will def. try to :) Thank you --DK